This salad is easy to make and great for either a main course or side salad and for lunch or dinner. I added some cooked potatoes to mine for a fuller main course meal. It may seem odd mixing say sauce and coconut nectar, but the different tastes mix well together and have a really balanced flavor. You can change up the cheese or lettuce depending on your preferences.
1 Tbs coconut oil
1 large shallot finely chopped
1 Tbs soy sauce
1½ Tbs coconut nectar
6 cups baby spinach and kale
1 cup jicama, sliced into matchstick size strips
½ cup crumbled gorgonzola cheese
3 Tbs pumpkin seeds
- Heat oil in small nonstick skillet over low heat. Add shallot, and sauté for 4 minutes, or until soft. Remove from heat, and stir in soy sauce and coconut nectar.
- Divide baby spinach and kale among 4 plates. Top each serving with jicama slices, cheese, and pumpkin seeds. Drizzle dressing just before serving.
Nutritional Facts: per serving
285 cal; 10 protein; 14g total fat (7g sat fat); 31g carb; 13mg chol; 408mg sod; 4g fiber; 20 sugars